Tag: nougat

Almond nougat – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

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Place the honey in a container suitable for a bain-marie, place it in a saucepan half full of water (make sure no water gets into the honey) and cook over medium heat for about 90 minutes, stirring occasionally.
You will know that it is ready when, by placing a few drops in 1 glass of cold water, it hardens immediately.

Meanwhile, toast the almonds for 4-5 minutes or until golden brown in a fan oven preheated to 180°C.

When the honey is almost ready, prepare a very thick syrup of water and sugar (use the same method as for honey to see if it is ready).

Then whip the egg whites until stiff, then add them to the honey and then also incorporate the syrup, mixing delicately with a spatula.

Put it back in the bain-marie and cook, stirring with the whisk, until it starts to harden slightly, then add the almonds (if you want you can also add vanilla and lemon peel) and mix well.

Line the mold with baking paper and place a wafer on the bottom, pour the mixture into it, level the surface and cover with a wafer.

Let it rest for half an hour, then cut it into 4-5 cm wide strips and let it harden completely.

At this point your almond nougat is ready and all you have to do is serve it and amaze your guests by revealing that it is homemade.

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artisanal nougat with almonds and honey, to celebrate Christmas in joy – Italian cuisine reinvented by Gordon Ramsay

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The origins of Nougat they date back to ancient times, with historical traces linking it to various Mediterranean civilizations. Italy has been particularly influential in its evolution, and many regions of the country boast their own version of this Christmas cake. However, the version of the nougat with almonds and honey it is often associated with the southern regions of Italy, in particular with Sicily and to Calabria. Its preparation requires craftsmanship, with pastry chefs following traditions passed down from generation to generation.

The combination of high-quality toasted almonds, pure honey and sugar creates a unique contrast between aromatic crunchiness and softness. The tradition of consuming this crunchy dessert during the holiday season is rooted in celebrating special occasions and sharing sweets with friends and family. Nougat with almonds and honey often becomes a key element in gift baskets and festive tables, representing the generosity and abundance of the season. There roasting of dried fruit, which accentuates its flavour, the subsequent incorporation of sweet ingredients and the cooling process to obtain the right crunchy consistency are the fundamental secrets for a refined preparation. This dessert is often shaped into blocks or bars, which are subsequently cut into small pieces for distribution and consumption. Presentation may vary, with some variations including one layer of chocolate on the bottom side to add further complexity to the flavour. Prepare the nougat with almonds and honey with us and you will ensure a Christmas that is nothing short of exquisite.

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Super soft and quick chocolate nougat of the dead – Italian Cuisine

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Very soft inside and crunchy outside, the Nougat Of The Dead it is the perfect idea to surprise friends and relatives on the autumn days dedicated to the holidays All Saints.

Although this chocolate and hazelnut briquette is typical of winter period Christmas, it is a quick and easy dessert that can be prepared and consumed at any time of the year.

On the palate it appears melting and soft, thanks to the presence of dark chocolate melted together with white chocolate, in similar but not entirely equal proportions. What contributes to making this nougat incredibly good is the hazelnut cream, which can be made at home beforehand or purchased. Better if organic, however, so that the flavor of the hazelnuts is authentic and its properties are preserved.
Finally, the toasted hazelnuts are the pastry chef’s touch that is needed to make the tile complete in its presentation. A crunchy note in a sea of delicacies.

Double chocolate because of this halloween nougat with an irresistible meltability and a crunchy shell.

In this preparation which takes place in just a few minutes, the role of the freezer and fridge is essential to guarantee the compactness of the cake.

Melt 100 g of dark chocolate in a bain-marie and line a 9×21 cm plumcake mold. Place in the freezer for a few minutes, the time needed for the chocolate to solidify. Melt another 100 g of dark chocolate in a bain-marie, leave to cool slightly and pour into the mold to create a second layer of chocolate. Place in the freezer for at least 20 minutes.
Melt the white chocolate in a bain-marie and add the hazelnut cream and toasted hazelnuts. Leave to cool before pouring into the mold coated with dark chocolate.
Place in the fridge for at least 8 hours. Melt 50 g of dark chocolate in a bain-marie and pour over the nougat. Leave to cool in the fridge for a few hours. Turn upside down onto a sheet of baking paper, turn out and cut. Before cutting it, it is preferable to leave it out of the fridge for an hour.

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